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Singapore Hokkien Mee Recipe Scramble the egg quickly with a spatula until it is semi set. Singapore Hokkien Mee is a favourite hawker food that you can find in almost every foodcourts and hawker centres. It is an assortment of noodles simmered in rich seafood broth. You can cook Singapore Hokkien Mee Recipe using 19 ingredients and 12 steps. Here is how you cook that.

Ingredients of Singapore Hokkien Mee Recipe

  1. Prepare of Prawn Stock:.
  2. Prepare of water.
  3. It’s of pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed.
  4. It’s of local (lala) clams.
  5. Prepare of prawn shells.
  6. Prepare of squid (sotong) insides cleaned.
  7. Prepare of small or medium prawns with shells on.
  8. Prepare of fish sauce to taste.
  9. Prepare of dark soy sauce to taste.
  10. Prepare of Hokkien Mee.
  11. You need of lard oil (or vegetable oil) divided.
  12. You need of small eggs lightly beaten.
  13. You need of yellow noodles.
  14. Prepare of rice vermicelli (bee hoon) usually thick bee hoon is used but thin bee hoon is fine as well.
  15. Prepare of bean sprouts.
  16. Prepare of minced garlic.
  17. You need of fried lard pieces optional.
  18. It’s of Chinese chives (koo chye) cut to 5 cm (2 in) length.
  19. You need of limes halved.

There are many versions of Hokkien Mee. There is a soup version of Hokkien mee and In Malaysia, you can find hokkien mee cooked and simmered with dark sauce. For the stock, place the pork bones and water in a saucepan and bring to a rapid boil over high heat. Strain the stock, discard the solids, then season with the fish sauce and soy sauce.

Singapore Hokkien Mee Recipe instructions

  1. For making homemade prawn stock: In a soup pot, add water, blanched pork bones, clams, and prawn shells..
  2. When water comes to a rapid boil, add squid and prawns; cook for 2 minutes and remove from pot..
  3. When cooled, peel the prawn shell (leaving the tail on); return the prawn heads and shells back to the soup pot..
  4. Slice the squid to thin rings..
  5. Continue simmering the stock for 40 minutes and strain the broth. Season the stock with fish sauce and dark soy sauce. Yields about 500ml of rich prawn stock..
  6. For making Hokkien Mee: Heat 1 tbsp oil in wok and add beaten egg. Scramble the egg quickly with a spatula until it is semi set..
  7. Add yellow noodles, rice vermicelli, bean sprouts, another tbsp of oil and 2 ladles of prawn stock. Stir fry on high heat for 1 minute..
  8. Push the wok contents to one side, add another 1 tbsp oil to the wok. Stir fry garlic and lard pieces for 15 seconds..
  9. Add chives, mix everything together, add 2 more ladles of stock and cover with lid to simmer/braise for 3 mins..
  10. Turn off the heat. Ladle the remaining stock over the cooked noodles. Return the prepared prawns and squid into the hot wok and mix in evenly with the noodles..
  11. Divide and portion to four serving plates. Serve each plate with a cut lime and some sambal at the side..
  12. PS: Some Hokkien mee is served with pork belly as well. Par-boil a piece of pork belly together with the soup stock. Slice to smaller pieces when cooled and add them to the wok when stir-frying the Hokkien noodles..

Singapore Hokkien Mee Recipe Santy Coy Sydney. Heat two tablespoons of oil or lard in a wok and scramble eggs with one tablespoon of garlic until three-quarters done. Add the beehoon and yellow noodle, fry over medium heat. Add another tablespoon of oil and two cups of prawn stock. Hokkien mee is one of my all time favourite hawker dishes.